Crab salad meets crab rangoon in these stuffed fried pickles.
Ingredients
- fancy crabmeat: 1 can (6 ounce can, drained)
- ounces cream cheese: 4 piece (softened)
- stalk celery: 0.5 piece (diced)
- green onion: 1 piece (chopped)
- Worcestershire sauce: 1 Tbsp
- seafood seasoning (such as Old Bay®): 0.5 tsp
- whole dill pickles: 8 piece (halved lengthwise)
- egg roll wrappers: 8 piece
- vegetable oil for frying:
Metric Conversion
Stages of cooking
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Combine crabmeat, cream cheese, celery, green onion, Worcestershire sauce, and seafood seasoning in a mixing bowl. Stir until evenly combined.
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Use a spoon to scoop out and discard the seeds from each pickle half to create 16 boats. Spoon a tablespoon of cream cheese mixture into one pickle boat and top with the the other half of the pickle to seal. Repeat with remaining pickles and cream cheese mixture.
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Place an egg roll wrapper on a clean surface in diamond shape with one corner facing you. Top with a stuffed pickle. Fold up bottom half of wrapper and tightly fold in sides. Gently roll and seal with a couple drops of water. Repeat with remaining wrappers and pickles.
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Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Place 4 egg rolls in the hot oil and cook until golden brown, about 5 minutes. Remove egg rolls using tongs and place on a paper towel-lined plate. Repeat with remaining egg rolls.
